There’s always room for a little snickerdoodle in your life. These snickerdoodles are the perfect spicy cookie for the holidays or any time of year. These are made with whole wheat flour, but certainly... shouldn’t be mistaken for healthy. A little sweet goes a long way.
In a medium bowl, sift together flour, baking powder and salt.
Cream butter and sugar in the bowl of a stand mixer. Add egg and vanilla and beat until incorporated. Add dry ingredients in 3 to 4 batches, mixing well between additions.
Combine white sugar and cinnamon. Shape dough into 1-inch balls and roll in cinnamon sugar mixture.
Place dough balls 2 inches apart on ungreased cookie sheet and press down lightly on each with the bottom of a drinking glass to flatten slightly.
Bake for 8 to 10 minutes until golden brown.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Swapping in whole wheat flour only is not a good idea as it will result in a drier and grittier cookie.